Caramelized Apple Crepes

For weeks, maybe over a month, our baby girl has been taking epic 2-hour naps bright and early in the morning, a little over an hour after she gets up. During the week it allows me to get some work done. On the weekend, it allows my husband and I to lazily read the Sunday paper or make an extravagant breakfast. This past weekend we did the latter. We used some of our self-picked apples to make Caramelized Apple Crepes. You can use a mix for the crepe part, or, like us, if you discover you haven’t made crepes in a while and your mix expired 2 years ago, you can make them from scratch. Either way – SO GOOD!

In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.

Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1/4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes.

Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30 to 40 seconds. Slide the crepe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another. Loosely cover plate of crepes with aluminum foil, and place in the oven to keep warm.